I recently described chef Lidia Bastianich to a colleague as the “first lady of Italian cooking in the United States” — ...
A descendant of a storied family, she was an author, TV host and cooking school director who showed that Italian cuisine was about more than tomatoes, pizza and pasta. By Clay Risen Before Lorenza de’ ...
At northern Italian restaurant Ama, chef and co-owner Johanna Hellrigl knows the guy who makes the Ligurian olive oil used in her focaccia. She works with local Lancaster Farm Fresh co-op to custom ...
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